Forshmak from herring: a classic Jewish recipe, with carrots and others. How to cook forshmak from herring in Odessa, in Jewish and in a new way Forshmak from herring classic Jewish recipe

Herring forshmak is a classic recipe with which you can try the gastronomic subtleties of Jewish cuisine. Traditional minced fish, eggs and butter are filled with potatoes and cucumbers, apples and bread crumbs, adding a unique taste and flavor. The appetizer has dozens of options, each of them simple and interesting.

How to cook mincemeat?

Classic forshmak includes simple and affordable ingredients: salted herring, butter, boiled eggs, sour apples. The essence of the preparation is that all products are crushed to the state of a coarse pate. The mass is cooled and served with pieces of black bread as an appetizer, being an excellent appetizer for main courses.

1. Despite the ease of preparation, the Jewish dish forshmak requires high-quality ingredients and strict adherence to proportions.
2. High-quality herring is the key to a successful dish. Do not use store-bought fillets or pieces of fish in oil. Whole fish must be cleaned, bones removed and filleted. Very salted herring must be soaked in milk.
3. The snack should have some texture, so it is better to use a hand grinder.
4. The rough taste of raw onions can be changed by frying them in oil.

Classic Jewish herring mincemeat - recipe

Jewish forshmak, the recipe for which involves various versions. In the classic version, the herring should be cut by hand in order to convey its structure as best as possible. For a particularly delicate taste, onions are fried in butter and added to the appetizer along with it. Traditionally, mincemeat is served chilled.

Ingredients:

• herring - 3 pcs.;
• potatoes - 3 pcs.;
• eggs - 3 pcs.;
• apple - 2 pcs.;
• butter - 150 g;
• onions - 4 pcs.;
• lemon juice - 40 ml.

Preparation

1. Boil potatoes and eggs.
2. Peel the herring and chop finely.
3. Fry the onion in oil.
4. Grate potatoes, eggs and apples on a fine grater, mix with herring and fried onions.
5. The most delicious mincemeat made from herring is seasoned with lemon juice and cooled.

Forshmak in Odessa - recipe

Odessa-style forshmak is one of the most colorful and simple recipes for the famous snack. Odessa housewives did not complain about the lack of some products and used everything that was at hand. Pieces of bread were used, which, after soaking in milk, added juiciness, and a dressing of vinegar and oil added a special piquant taste.

Ingredients:

• herring fillet - 500 g;
• milk - 120 ml;
• loaf slices - 4 pcs.;
• egg - 3 pcs.;
• mustard - 10 g;
• vinegar - 10 ml;
• onion - 1 pc.;
• oil - 60 ml.

Preparation

1. Soak the loaf slices in milk.
2. Boil the eggs.
3. Separate the white from the yolk. Grind the yolk with mustard and 20 ml of oil.
4. Grind the herring, onion, whites and slices of loaf and mix with the yolk.
5. Season with oil and vinegar.

Forshmak with potatoes - a classic recipe

Forshmak with potatoes is an appetizer that combines the richness of the main course. To prepare, you only need three ingredients: potatoes, eggs and herring. To prevent mincemeat from turning into potato salad, these products are used in equal quantities. They go great with a tangy dressing of butter, mustard and vinegar.

Ingredients:

• potatoes - 3 pcs.;
• onion - 1 pc.;
• vinegar - 40 ml;
• oil - 50 ml;
• egg - 3 pcs.;
• mustard - 20 g;
• green onion feathers - 5 pcs.;
• herring fillet - 300 g.

Preparation

1. Boil potatoes and eggs.
2. Blend together with herring, onion, oil, vinegar and mustard in a blender.
3. garnish with green onions and refrigerate.

Forshmak with cheese

Classic herring forshmak was originally considered a hot appetizer. A dish of herring, sour cream, eggs and potatoes was baked in the oven and served without cooling. Swedish cuisine to this day preserves the traditions of its ancestors, even adding cheese to diversify the recipe with various ingredients. It refreshes the taste and gives a golden brown crust.

Ingredients:

• herring fillet - 250 g;
• boiled potatoes - 2 pcs.;
• yolks - 3 pcs.;
• sour cream - 150 g;
• cheese - 100 g.

Preparation

1. Chop the potatoes and herring.
2. Grate the cheese on a fine grater.
3. Beat the yolks.
4. Add sour cream and stir.
5. Place the mixture into a baking dish.
6. Forshmak from baked herring - the classic recipe involves baking in the oven for 15 minutes at 180 degrees.

How to make mincemeat from herring with butter?

Classic herring mincemeat is a recipe in which you can prepare a unique dish from a small number of ingredients. This option is simple: you need to grind herring, boiled eggs, onions and butter in a meat grinder. The latter will make the snack soft and elastic. To obtain an airy texture, use a mixer.

Ingredients:

• herring fillet - 200 g;
• eggs - 3 pcs.;
• onion - 1 pc.;
• butter - 120 g.

Preparation

1. Grind the fillet, boiled eggs, onion and butter in a meat grinder.
2. Herring mincemeat is a classic recipe in which the resulting mass should be whipped in a blender.

Forshmak with apple - a classic recipe

Forshmak from herring with apple is a classic of Jewish cuisine. With the addition of apples, the snack acquires that same piquant taste, for which it is appreciated by many gourmets. The apples must be sour and have dense, non-starchy pulp - otherwise the dish will not work. Since peeled apples darken quickly, they should be sprinkled with lemon juice.

Ingredients:

• herring fillet - 200 g;
• apple - 2 pcs.;
• butter - 70 g;
• egg - 1 pc.;
• lemon juice - 20 g.

Preparation

1. Grate the apples and sprinkle with juice.
2. Finely chop the fillet.
3. Grind the boiled egg.
4. Add oil and stir.

Classic herring mincemeat with carrots - recipe

Forshmak with melted cheese and carrots is incredibly popular with many housewives. The appetizer is easy to prepare, very inexpensive and has excellent taste. Thanks to carrots, mincemeat acquires an appetizing appearance and a slight sweetness, which harmonizes perfectly with salted herring. The dish turns out bright, elegant and goes perfectly with the festive table.

Ingredients:

• herring fillet - 150 g;
• boiled carrots - 1 pc.;
• processed cheese - 75 g;
• butter - 80 g;
• fresh parsley - a handful.

Preparation

1. Place all ingredients in a blender bowl and blend until smooth.
   

Classic mincemeat is so easy to make and so inexpensive that you don’t have to wait for a special occasion to cook it. Choose the best recipe from our selection!

• Herring - 2 pcs.
• Loaf - 2 pcs. slices
• Apple - 1 pc.
• Onions - 1 pc.
• Salt - to taste
• Black pepper - to taste

For mincemeat you need a good, fatty herring fillet. Use proven fish that you usually buy. If it is a whole herring with the head, then clean it thoroughly, remove the fillets and remove all the bones. For extra tenderness, you can soak the fillet in milk for one hour. I have been buying exclusively peeled herring fillets for a long time; I don’t like all these tedious manipulations with cleaning, and I like the taste better. Cut the clean fillet into small pieces.

You should soak the loaf slices in cold water for ten minutes, then squeeze them out.

Onions need to be peeled and cut into large pieces. Peel the apple, cut it open and remove the core and seeds. If necessary, you can also use frozen apple slices.

Place all the products prepared for mincemeat in a blender bowl and puree in pulse mode. Or you can pass all the ingredients through a meat grinder. Salt and pepper the mincemeat to taste and place in a suitable container. Store in the refrigerator for no longer than a day.

Recipe 2: herring mincemeat with apple (step by step)

• Lightly salted herring - 1 piece (large)
• Hard-boiled egg - 2 pieces
• Onion - 1 piece
• Green apple - 1 piece
• White bread - 1 slice (can be not very fresh)
• Milk - 100 Milliliters
• Ground black pepper - 1-2 pinches
• Green onions - 1 bunch (for decoration)

Prepare your food and let's get started. Boil the eggs for 9 minutes, cool under ice water and remove the shells. Peel the onion.

Fillet the herring, remove the entrails, head, bones and skin. Cut the crusts off the bread and soak it in milk. Wash the apple, peel and remove the core. Grind all the products twice through a meat grinder. Exception: one yolk, it will be needed to decorate the dish.

Chop the onion very finely, add it to the mincemeat, and also a couple of pinches of ground black pepper. Stir.

Place the mincemeat in the herring bowl. Level it out.

Garnish with grated yolk and chopped onion. Serve the appetizer chilled. Enjoy!

Recipe 3, step by step: how to cook mincemeat from herring

Herring mincemeat is a fairly democratic dish that is prepared in different countries and has several variations in the set of ingredients. I offer this popular recipe that reflects a diverse taste palette.

• herring fillet - 100 g
• large egg – 1 pc.
• small onion – 1 pc.
• half an apple (“Simirenko” or “Antonovka”)
• butter - 1 tbsp. l.
• dried white bread - 1 slice
• a little lemon juice.

Before preparing other ingredients, soak the bread in milk and hard-boil the egg.

Peel the onion, chop and beat together with butter and soaked bread (do not squeeze the milk out of the bread). Sometimes it is recommended to pour boiling water over the onions before grinding, however, if the mincemeat is not served immediately after cooking, but at least after 30 minutes, the pungent onion smell will go away on its own.

Although the list of ingredients indicates herring fillet, for real mincemeat it is better not to take ready-made fillet, but to choose a good, fatty, fresh herring, and cut it yourself. Accordingly, 100 g of fillet is something that has already been cleared of skin and bones. Chop the herring and eggs into medium-sized cubes. The apple can be finely chopped or grated. Immediately after chopping, you need to sprinkle it with lemon juice so that the surface of the pieces does not oxidize and darken. In general, it is better to cut the apple immediately before mixing the snack.

Combine the prepared mincemeat parts and carefully mix into a homogeneous mass. If the herring was lightly salted, you may need to add a little salt.

Let the mixture sit for 30-60 minutes so that the onions marinate, and you can serve the appetizer on the table. Since mincemeat has a rather inexpressive gray color, when serving, you can add color to it with green onions, egg yolk, and boiled carrots.

Recipe 4: Jewish mincemeat with nuts and herbs

• herring fillet
• 5 walnuts
• 1 onion
• 1 boiled egg
• 1 tsp Sahara
• 1 slice of loaf
• vegetable oil
• dill and/or parsley
• 2 tsp lemon juice
• ground black pepper to taste

Peel the herring and cut into pieces.

Cut the onion into cubes and fry in sunflower oil.

Fry until the onion turns golden.

Peel the nuts.

Fry the nuts in a dry frying pan, stirring.

Boil the egg hard. Peel the apple and cut into small pieces. Cut a slice of loaf.

Grind the herring, apple, egg and onion in a meat grinder. Add lemon juice, sugar, black pepper, 2 tsp. vegetable oil and herbs.

Mix everything thoroughly.

Place in a convenient container and press tightly.

Place in the refrigerator for a couple of hours to cool the mincemeat. Turn over onto a flat plate and serve.

Recipe 5: herring mincemeat with bread and onions

• medium-sized herring - 1 pc.
• medium-sized onion - 1 pc.
• chicken egg - 3 pcs.
• sour apple - 1 pc.
• dried pieces of white loaf - 2 pcs.
• milk - ½ tbsp.
• butter - 70 g
• salt - to taste
• ground black pepper - to taste
• citric acid - to taste

It is better to organize the preparation of mincemeat into a smoothly flowing process, this will save time and be convenient. We collect all the necessary products.

Let's start by boiling the eggs. Add salt, add water and place the pan over medium heat.

We free the slices of the dried loaf from the upper and lower crusts - we only need a porous and airy crumb, cut into small pieces.

Fill the pieces of bread with milk. Milk will soften the structure of the bread and add a subtle creamy flavor to our dish.

Peel and cut the onion into medium pieces.

We need juicy, tasty and tender onions, add a marinade of water and citric acid and leave the onions to steep.

Let's start with the herring. We put the fish on a bag - this makes it easier to remove waste.

Remove the skin. Now the most important thing is to carefully remove all the bones from the fillet. The easiest option is to simply remove the fillet without even gutting the fish.

Separate the fillet along the spine, deepen the cuts near the head and carefully remove the fillet from the ribs.

We inspect the obtained 2 fillets for the presence of bones and ruthlessly remove all excess.

Remove the resulting fillet along long strips that appear on the surface of the bone.

We cut the bars crosswise and again remove all visible bones.

It's time for the juicy apple. The acidity of the apple gives the forshmacupiciness, and the subtle apple aroma adds freshness. Peel the apple.

Cut the apple into quarters, remove the seeds.

All products are prepared to be chopped and assembled into a great snack.

Peel the cooled eggs and grate them on a fine grater.

For grinding we use a blender. Drain the onion marinade and grind it in a blender bowl. Pay attention to uniform grinding and large pieces remaining on the walls of the bowl should also be chopped. Place the resulting mass in a deep salad bowl.

Chop the apple. The resulting pieces are large due to the small amount of product. Add well-wrung out bread to the apple and chop thoroughly. Place in a salad bowl with onions.

Chop the herring pieces.

Gradually add eggs, onions, applesauce with bread crumbs to the chopped herring. Place the resulting mass in a salad bowl.

Melt the butter in a saucepan.

Pour it over the almost finished mincemeat and mix thoroughly with a spoon. Ground black pepper - to the taste and discretion of the cook.

Place the finished mincemeat in a container and place it in the refrigerator for a couple of hours - as the butter hardens, it will make the pate denser.

Mincemeat can be served as a separate dish or spread on small slices of bread. It is advisable to spread the white loaf with butter - we will get the most delicate pate, soaked in creamy aroma.

Recipe 6: mincemeat with Jewish potatoes

There is nothing complicated about making mincemeat from herring. The serving of mincemeat can be varied; it can be spread on bread in the form of a sandwich, sprinkled with chopped herbs. You can serve it in tartlets, pipetting it with a pastry syringe, which looks beautiful on the holiday table. Or simply as a pate in a salad bowl.

• salted herring – 1 pc.
• potatoes – 3 pcs.
• eggs – 2 pcs.
• onion – 1 pc.
• refined vegetable oil – 3-4 tbsp.
• vinegar
• dill or parsley for decoration.

Before you start cooking, set the potatoes and eggs to boil in advance.

Not everyone likes to peel herring, but you will have to do it if you decide to cook mincemeat.

How to quickly clean herring: first, rinse the salted herring well under running cold water. Cut off the head, tail and all fins. We do not rip the belly, but use a sharp knife to cut it off approximately 1 cm from the edge.

We gut the fish well and wash the belly inside thoroughly. We make a cut along the entire spine and carefully separate the fish fillet from the spinal bone. We remove all the remaining bones from the fillet and carefully remove the skin using a knife. If there is caviar in the herring, it will also be needed, but milt will not.

Cool and peel the pre-boiled potatoes and eggs. We also peel the onion.

Grind all ingredients (fish, eggs, potatoes and onions) through a meat grinder.

Mix everything well. In order to give the mincemeat a certain taste, sprinkle it with vinegar and season with vegetable oil. If desired, you can season with olive oil.

Recipe 7: mincemeat with smoked herring and red onion

This recipe follows its classic canons, but with one “but”: the piquancy here is created very tasty not only by ordinary lightly salted herring, but also by smoked herring.

• Herring 200 g
• Smoked herring 200 g
• Lemon ½ piece
• Potatoes 1 piece
• Chicken egg 3 pcs
• Red onion 1 piece
• Butter 50 gr
• Regular mustard 3 tbsp
• Greens for serving
• Salt to taste

Prepare the fish: remove bones and skin from both types of herring.

Grind the herring fillet in a meat grinder with red onion. Sprinkle the mixture with juice from half a lemon.

Wash the potatoes, wrap in foil, bake for 40 minutes in an oven preheated to 200 degrees. Then cool the potatoes, peel and grate on a medium grater.

Boil the eggs, cool under running cold water, peel and grate on a medium grater.

In a work bowl, mix both types of herring, grated potatoes and eggs, add soft butter and mustard, mix everything well, carefully distributing the oil, add salt if necessary. Keep in the refrigerator until serving. Very tasty with greens and black bread.

Recipe 8: Odessa mincemeat with red caviar

We offer you a recipe for an unusual herring mince with cheese and red caviar. This appetizer is ideal for a holiday table. All products are not whipped with a blender, but finely chopped. Be sure to try it - very tasty!

Forshmak- this is an old dish of Jewish cuisine, more precisely, it is a Jewish appetizer made from chopped herring, that is, a pate that is served before the main course.

There are so many different recipes that it is difficult to count. It can be prepared from beef, vegetables, salted sprat, capelin, or even baked. Each of you can choose the recipe that suits your taste.

Forshmak classic recipe

To prepare mincemeat we will need the following products:

• Salted herring fillet – 400 grams;
• Onions – 100 grams, that’s about 1 onion;
• Chicken egg - 2 pieces;
• Green apple – 100 grams (one apple);
• Butter – 100 grams.

Well, let's start preparing the classic Jewish snack - forshmak. First of all, cut the finished herring fillet into small pieces.

Now put water on the fire to boil the eggs. Boil hard-boiled eggs. Then we take the onion, peel it and roughly cut it into cubes.

In the same way, take an apple, wash it, then peel it and chop it coarsely. Chop hard-boiled eggs in the same way.

After this, take a bowl and mix all the chopped ingredients in it, mix them well. Then put the contents of the bowl into a blender and grind until smooth. You should get a paste-like mass.

Now add softened butter to this pate and mix this mixture well. That's all, the mincemeat is ready!

As you can see, it is made very simply and, most importantly, it turns out very inexpensive and incredibly tasty!

You can serve mincemeat by spreading it on a baguette or loaf, or simply place it on bread and garnish with herbs. Bon appetit!

Forshmak recipe with potatoes

Having prepared mincemeat according to this recipe, it immediately becomes clear why a dish that is considered an appetizer can be used as a main dish. After all, it already contains bread and potatoes, which could well become a side dish for herring.

In order to prepare mincemeat with potatoes, we need the following ingredients:

• Salted herring - one piece;
• Chicken egg - two pieces;
• Potatoes - two pieces;
• Vegetable oil – 1 tablespoon;
• Greens or just green onions - to decorate the dish.

In order to prepare a truly delicious mincemeat, you need to take the most ordinary salted herring; in jars, pickled herring is not suitable.

So, we take the herring, clean it and remove the bones, carefully examine each piece so that there is not a single bone. Then we cut the resulting fillet into small pieces.

Now you need to boil the potatoes and eggs. After the potatoes and eggs have been cooked, wait until the food has cooled and then peel them.

We take a meat grinder and pass herring, eggs and potatoes through it. Now take a deep bowl and mix our ingredients in it into a homogeneous mixture.

Add a tablespoon of vegetable oil to the prepared mass so that our minced meat is not dry.

That's probably all! Jewish forshmak is ready! It can be spread on white bread or a loaf, but best of all on a baguette or croutons, you can sprinkle with finely chopped herbs.

Forshmak with cottage cheese

Surely, many of us find it hard to believe that products such as herring and cottage cheese can be combined in one dish. Try making mincemeat with cottage cheese and see for yourself that it is very tasty!

So, to prepare mincemeat with cottage cheese we will need the following products:

• Salted herring fillet – 4 pieces;
• Cottage cheese - one two hundred gram pack;
• Butter – 100 grams (half a pack);
• Onions – 1 onion.

Well, let's proceed directly to preparing minced meat with cottage cheese. Take the herring fillet and cut it into small pieces and pass them through a meat grinder.

Now we take the onion and peel it and also pass it through a meat grinder. We do the same with oil. After this we need a large bowl. Place all ingredients in a bowl and mix thoroughly.

Lastly add cottage cheese. And mix well again. That's it. Everything is ready. You can serve it spread on toast or simply as a snack. Bon appetit!

Forshmak with carrots

This recipe for mincemeat with the addition of carrots is a rather spicy, but incredibly tasty appetizer. It has a very delicate and pleasant taste, which will certainly appeal to each member of your family.

So, in order to prepare mincemeat with carrots, we will need the following ingredients:

• Salted herring – 1 piece;
• Carrots – 1 piece;
• Chicken egg – 1 piece;
• Butter – 100 grams (half a pack).

Let's not talk much and let's start preparing this delicious snack. First of all, we will deal with the longest process - cooking.

Take the egg and carrots and cook them in one pan. Bring to a boil and after about 10-12 minutes take out the boiled egg, after another 15 minutes take out the carrots.

We wait until they cool down a little, why peel the carrots and peel the eggs. If you have a blender, then grind them in a blender. If you don’t have a blender, then simply pass it through a meat grinder several times.

Now let's get to the fish. We thoroughly clean the skin, remove all the entrails, the backbone and very carefully remove all the bones. Now cut the herring into pieces and grind in a meat grinder or blender.

• If you come across caviar in the herring, then under no circumstances throw it away; be sure to add it and grind it along with the herring.
• Don’t forget that if we grind the ingredients for minced meat through a meat grinder, we do this several times.

Then take a deep bowl and mix the chopped egg with carrots and herring in it, then add soft, slightly melted butter and mix thoroughly. Forshmak with carrots is ready! It can be served as a salad or sandwich spread.

Foherring rshmak

Ingredients:

• Lightly salted fatty herring - 350 g.
• Eggs - 2 pcs.
• Butter - 70 g.
• Onions - 40-50 g.

Onion marinade:

• Sugar - 1 tsp.
• Table vinegar 6% - 1 tbsp.
• Water - 50 ml.

Preparation:

1. Peel the middle onion, cut it in half, cut one half into small cubes.
2. Pour into a deep container, add vinegar, sugar, warm water. Mix everything well and leave to marinate for 20 minutes.
3. We peel the herring and cut off the head and tail. We don’t throw away the head and tail, we will need them later.
4. Remove the entrails and separate the fillet from the bones.
5. It is necessary to remove the black film from the inside of the herring.
6. Cut half of one fillet lengthwise into long strips and then cut into small cubes.
7. Place the chopped herring in a cup.
8. Chop the eggs into a blender container.
9. Place the second half of the herring cut into small pieces there.
10. And squeezed onions from the marinade.
11. Beat everything with a blender.
12. Add the resulting mixture to the finely chopped herring.
13. Add butter at room temperature.
14. Mix everything thoroughly.
15. We clean the herring head from the gills, the rest of the body and wash or wipe with a napkin, inside and out.
16. Place the herring mass on a dish and shape it into a fish.
17. We insert the tail and attach the head.
18. We lay out the fin with lemon slices.
19. Sprinkle with green onions.
20. Decorate with egg slices
21. Olives and herbs.

Serve. Everyone can take a little with a knife and spread it on toast you have prepared in advance.

We made a great holiday dish.

Forshmak from herring very quickly

Ingredients:

• Lightly salted herring - 350 g.
• Boiled eggs - 3 pcs.
• Processed cheese - 3 pcs.
• Mayonnaise - 1 spoon

Preparation:

1. Clean the herring as in the previous recipe. Make the fillet.
2. Cut it into pieces and put it in a blender bowl.
3. Chop the eggs and add to the herring.
4. Cut the processed cheese. The cheeses should be creamy and soft and also add to the herring.
5. Add mayonnaise and start mixing everything.
6. Our mincemeat, or you could call it herring, with melted cheese and eggs, is ready.

Place pieces of bread, black or white, whatever you like, in a dry, heated frying pan and fry a little on one side until yellow. On the other hand, you can not fry it, but put our mixture on it. If you have a toaster, then it’s even easier, leave the bread for 2-3 minutes, add mincemeat and enjoy.

Forshmak in Russian

Ingredients:

• Lightly salted herring
• Boiled carrots
• Mayonnaise
• Butter

Preparation:

In this recipe, we will experiment a little, adding ingredients to taste and thus establishing the consistency of the dish you like.

1. Pass pieces of pre-cleaned, filleted and chopped herring through a meat grinder. Leave about 1/3 of the two fillets in case you want to add more herring.
2. Boiled carrots - 1 pc. scroll through a meat grinder directly into the herring. You can pre-cut it into pieces to make it easier to scroll. We add carrots for the color of our dish, and for taste. It kind of softens the taste of herring.
3. Take 70-100 grams of butter (depending on what kind of herring it was) and also grind it in a meat grinder and add it to the herring and carrots.
4. Mix everything. Let's try.
5. Scroll the processed cheese through a meat grinder into the herring. Mix thoroughly. Let's try. Yes, you still need to add more herring.
6. Add the remaining herring. Let's try. Hmm... In general, it's not bad at all. We remember that usually an egg is added to mincemeat. Let's add it too.
7. Take a hard-boiled egg, peel it, remove the yolk and put it aside, and pass the white through a meat grinder into a separate plate.
8. Set aside half of the prepared minced meat, mix the eggs with the whites and try... Then we try without the egg.... Well, which did you like best?

That's what you eat. I liked it better with egg. I added the second half of the minced meat, without the egg, to the first half with the egg and that’s it. Our forshmak is ready.

I hope that you will arrange it beautifully in a dish, garnish with green onions and herbs.

Forshmak from herring

Ingredients:

• Lightly salted herring - 1 pc. (large)
• Hard-boiled egg - 2 pcs.
• Onion - 1 head
• Green apple - 1 pc.
• White bread - 1 slice (preferably slightly dry)
• Milk - 100 ml.
• Ground black pepper - 1-2 pinches
• Green onions - 1 bunch (for decoration)

Preparation:

1. Hard boil the eggs, put them in cold water for 3-5 minutes, remove the shells.
2. Cut the herring into fillets, to do this, cut off the head and tail, cut along the belly with kitchen scissors, remove all the entrails. Cut off all fins. Make an incision along the back, using a knife to take the corners of the incision and remove the skin. Deepen the cut on the back and use your hands to separate first one and then the other side from the bones. Remove any remaining bones from the fillet. Clean the fillet from the black film inside. Cut into pieces for a meat grinder.
3. Cut off the crusts from the bread and soak it in milk.
4. Wash the apple, peel, core, and cut into eighths.
5. Grind all the products through a meat grinder, preferably twice, so the minced meat will be much more tender.
6. Leave one yolk for decoration.
7. Peel the onion and chop it very finely, add it to the mincemeat. Pepper it.
8. Mix everything. Place the mincemeat into the herring bowl and level it out.
9. Chop the green onions and grate the remaining yolk. Garnish the mincemeat with onion and grated yolk.

How to cook mincemeat from herring

Ingredients:

• Lightly salted herring, fatty - 350 g
• Apple - 170 g
• Loaf - 2 pcs. piece, stale
• Onion - 80 g
• Chicken egg - 2 pcs.
• Vegetable oil - 1 tbsp.
• Lemon juice - 1 tbsp.
• Black pepper - to taste

Preparation:

1. Let the eggs cook for 10-12 minutes. Once ready, pour cold water for 5 minutes. Peel off the shells. Read more
2. You need to take the herring whole and the fattier it is, the better. Clean and cut it as in the recipe above.
3. Peel the onion, cut into thin half rings, pour in lemon juice, crush a little, set aside to marinate.
4. Soak the loaf, add 2-3 tablespoons of water. Let it sit for a while and get wet.
5. Put herring, loaf, onion, apple into a blender, pepper and add vegetable oil.
6. Mix everything, beat until smooth.
7. Grate the eggs and add to the herring mincemeat.

Of course, you can do all this, including grinding eggs in a meat grinder. Who has what?

Place our mincemeat in the refrigerator for 30-60 minutes.

Decorate with sprigs of greenery. You can sprinkle a little cheese.

Serve with pieces of black bread and butter. You can also serve green onions.

Odessa residents like to repeat: “If you want to learn how to cook delicious fish, go to Privoz.” But what should those who are not planning a trip to the Pearl of the Black Sea do in the near future? In this case, we recommend preparing mincemeat from herring. Even the classic recipe provides many variations - for every taste.

In the domestic culinary tradition, it is generally accepted that a pate made from chopped salted herring, onions, butter and white bread is a dish of Jewish origin. But few people know that forshmak first appeared in German cuisine (translated from German “forshmak” is “snack”) and that it was prepared from lamb.

Later, the Scandinavians picked up the baton, but instead of meat they began to put fish in the dish and bake it. But the Swedes went even further and supplemented the pate recipe with mushrooms. As for the Jewish culinary tradition, forshmak is prepared from herring and served cold. This is due to the fact that the dish was intended for the menu of fasting Jews. This option has become the most popular in the countries of the former USSR.

To make mincemeat tasty and you don’t have to cook it for a long time, consider some cooking nuances:

• the herring for appetizer should be lightly salted and not too fatty;
• if the fish is still over-salted, then it should be soaked in milk (about 3 hours minimum) or strong black tea (4 tsp of tea leaves per 1 liter of water);
• it is important to clean the herring well and remove all the bones (although if small bones remain, it doesn’t matter: they will be crushed in a meat grinder);
• For the classic taste of pate, proportions must be observed. The fish should not interrupt all other components, so on average, take 1 herring per 1 onion;
• ingredients for mincemeat are ground in a blender or in a meat grinder;
• the butter for the pate needs to be slightly softened - this way it will mix faster and easier with other ingredients;
• It’s better to take homemade full-fat butter or cold-pressed olive oil.

By the way, the last wish has not so much a culinary significance as a medical one. The fact is that forshmak is considered an ideal snack for vodka. And, as you know, in order to ease the effect of alcohol on the gastric mucosa, alcohol must be accompanied by fatty foods.

Herring forshmak: classic recipe with photos

As already mentioned, there are several dozen options for preparing mincemeat, and, what is most interesting, they are all considered classic. But still, the “most classic” recipe can be called with 5 components.

Ingredients:

• 1 large herring;
• 1 large onion;
• 2 pieces of white loaf;
• 1 sour apple;
• 100 g fatty butter.

Preparation:

You can optionally add 2 hard-boiled eggs to this recipe.

Forshmak in Jewish

Jewish tradition involves adding vegetable (olive) oil instead of butter.

Ingredients:

• 1 herring;
• 2 eggs;
• 2 sour apples;
• 2 slices of white bread or loaf;
• 1 onion;
• 1 tbsp. l. Russian mustard;
• 70 ml olive oil;
• salt, table vinegar (to your taste).

Preparation:

1. Boil the eggs.
2. We clean the herring, remove the bones and cut into small slices.
3. Soak the bread in warm water, lightly squeeze and grind with a meat grinder.
4. Cut out the core from the apples.
5. Pass the peeled onion through a meat grinder.
6. Grind fish, eggs and apple in the same way.
7. Mix all products with bread.
8. Add some salt to the mixture, add oil and mustard.
9. Mix everything and put it in the refrigerator for several hours. Serve with rye or white bread and toast. You can also sprinkle the pate with finely chopped herbs if desired. Parsley and cilantro are great.

Cooking option with carrots

Some chefs try to “color up” a little the pallor of the standard variation of the dish with the help of carrots.

Ingredients:

• 1 herring;
• 1 carrot;
• 2 eggs;
• 100 g homemade fatty butter;
• green onions (to taste).

Preparation:

1. Boil eggs and carrots.
2. Beat the butter until fluffy.
3. Prepare the herring for chopping.
4. We pass fish fillet, carrots, 1 yolk and 2 whites through a meat grinder.
5. Mix the products with oil.
6. Finely chop the onion and add to the pate. Before serving, decorate with grated yolk.

To add variety to the mincemeat recipe, you can complement the pate with an appetizing dressing.

Ingredients:

• 1 tbsp. l. white sugar;
• 3 tbsp. l. olive oil;
• 1 tbsp. l. apple cider vinegar;
• 3 boiled yolks;
• pepper (to your taste).

Preparation:

1. Grind the yolks together with sugar and vinegar.
2. Add oil and pepper. Mix with mincemeat.

The tradition of adding potatoes to salads and pates appeared so long ago that many recipes are difficult to imagine without this universal ingredient. You can also add boiled potatoes to mincemeat, but then you should increase the amount of fish fillet.

Ingredients:

• 3 herrings;
• 4 onions;
• 3 large boiled potatoes;
• 3 eggs;
• 2 sour apples;
• 150 g fatty butter;
• fresh ½ lemon;
• 1 tbsp. l. table (or apple) vinegar;
• salt, spices (to your taste).

Preparation:

1. We clean the herring, remove the insides and bones.
2. Grind the fish with a blender or using a meat grinder.
3. Boil the eggs and grate them together with the potatoes and apples.
4. Chop the onion and fry it in a frying pan with oil until golden brown.
5. Mix all the products, pour vinegar and fresh lemon juice.
6. Salt, pepper and let it brew for 15 minutes. Serve in a special small plate. Before serving, you can sprinkle with finely chopped cilantro.

You can add a delicate piquancy to herring pate with the help of walnuts.

Ingredients:

• 1 herring;
• 100 g chopped nuts;
• 2 green apples;
• 1 onion;
• 3 slices of white bread or loaf;
• 1 tbsp. low-fat milk;
• 1 tbsp. l. white sugar;
• 1 tsp. table vinegar;
• 70 ml olive oil.

Preparation:

1. We clean the herring, remove the seeds and pour milk for 15 minutes.
2. Soak the loaf or bread in water, squeeze it out and grind it together with the fish in a blender.
3. We cut out the core from the apples, peel the onions and bring to a homogeneous consistency using a blender.
4. Sugar the mixture, add vinegar, olive oil, nuts and mix thoroughly.
5. Place in the refrigerator for 1-2 hours. Serve on toast or in tartlets.

Forshmak with melted cheese

To give the mincemeat the consistency of a thick cream, melted cheese is added to the dish.

Ingredients:

• 1 herring;
• 150 g processed cheese;
• fresh ½ lemon;
• 20 ml olive oil;
• 1 tsp. paprika;
• onion greens.

Preparation:

1. Clean the fish and remove the bones.
2. Together with the cheese, pass through a meat grinder or grind with a blender.
3. Finely chop the onion.
4. Mix the oil with paprika, juice and onion.
5. Add the dressing to the fish mixture. The pate is ready.

In this recipe you can also use not salted herring, but smoked herring.

Choose excellent proven mincemeat recipes on the culinary website. Try variations with various aromatic herbs, boiled potatoes, different varieties of apples, hard and processed cheeses, bread and loaves. Serve mincemeat with sandwiches, in tartlets, on lettuce, chips and crisps.

To prepare mincemeat, you need to choose fatty, lightly salted herring. Green apples of the Semerenko, Granny, and Antonovka varieties are ideal. Although you can experiment with others. If the fish carcasses are small, then take two herrings.

The five most commonly used ingredients in mincemeat recipes:

Interesting recipe:
1. Filet the fish in the usual way, separating it from the head, fins, ridge, rib bones, and cleaning the insides. Select small bones as much as possible.
2. Soak several pieces of loaf or bread in milk.
3. Boil the eggs hard.
4. Peel apples, eggs and onions.
5. Mix all ingredients in a blender bowl until smooth, like a pate.
6. Add butter. Stir.
7. Season with salt to desired taste. If desired, season with black pepper and aromatic herbs.
8. Cool in the refrigerator for a couple of hours.

Five of the fastest mincemeat recipes:

Helpful Tips:
. If the herring is slightly salted, then before using it it must be kept in milk or strong, cold tea.
. If mincemeat is prepared for several days, then it is not advisable to add fresh herbs. It will add a not very pleasant aroma and shorten the shelf life of the treat.
. Walnuts, green and black olives, sesame seeds and all kinds of greens - these additives will help improve or slightly change the taste of a snack made from modest ingredients.